Last night from V'con I made the Greek Tofu Benedict, which required several other V'con recipes: Basic Broiled Tofu, which is a much used recipe at this point for me, and Dill-Tahini Sauce, which was new for me. The whole thing came out very tasty. I served the benedicts with a side of steamed asparagus, also topped with dill-tahini sauce. It all made for a lovely and satisfying meal. The Dill-Tahini sauce tastes even better today than it did last night. I almost accidentally left out the balsamic vinegar. I tasted the sauce and felt that it was really missing something. V'con recipes are usually well seasoned, so I re-read the recipe, discovered my mistake, added the vinegar, and it added exactly what was missing, of course!

_________________"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

A couple of people at work had some of the muffins and they raved about them. One went back for a second one. Meanwhile, I had one last night, one this morning, one at lunch, one this afternoon and one when I got home. I'm not going to count how many that is altogether. I will practice denial.

Last night I made a salad, jut a simple one with corn and black beans, and a creamy cilantro avacado dressing.

I did make the Tempeh Asado from Viva Vegan to go with it.

Here are some pics:

Man, was that Tempeh YUMMY. Omni partner liked it too. We both like tempeh, but have to be careful with it, since it can come out bitter. This was a win though. And super fast and easy. I used my new(ish) cast iron to 'grill' these up. I don't think they would have been as good on a non-stick or stainless.

Over the weekend I made fronch toast too (have made it before though). I found a bag of pre-cut sourdough baggette slices on sale at the store for .50 I was like FRONCH TOAST!! haha. they were perfect. If you ever see those bags of little bagguette slices, take my advice and buy them for fronch toast.

From Viva Vegan, I made the refried beans and cilantro lime rice. Both were delicious! I cheated a bit with the beans and pureed them in the food processor rather than mash for ten minutes! I preferred the smooth consistency.

That's a great idea! I like tips that save time in the kitchen.

Love Child wrote:

allularpunk wrote:

Tonight is the Ancho Lentil tacos from the PPK blog! I love tacos and lentils, so I'm positive this will be a win.

So we took all that and put it in a wrap! I thought it probably didn't need the salsa, but I just wanted to try it. Oh my, this wrap was so good. We couldn't really distinguish any of the individual components, but it all combines to make a creamy & satisfying wrap. The seitan turned out so tender & juicy you'd hardly know it was there at all!

Man, was that Tempeh YUMMY. Omni partner liked it too. We both like tempeh, but have to be careful with it, since it can come out bitter. This was a win though. And super fast and easy. I used my new(ish) cast iron to 'grill' these up. I don't think they would have been as good on a non-stick or stainless.

I've been eyeing that recipe too. It looks quick & easy. Glad to hear it is! I've been thinking of getting a reversible cast iron grill/griddle recently. I may have to bump it up sooner.

We made the Scrambled Tofu Breakfast Banh Mi sandwiches with Star Anise Daikon Pickle, both from Vegan Eats World. We added avocado as well, because, you know, avocado. The meal was SO GOOD! My omni bf couldn't stop raving about it and wants to make it again tonight.

My only complaint is that I thought the pickle was way too salty - I'd cut back by half next time.

_________________“Don’t do nothing because you can’t do everything. Do something. Anything.” - Colleen Patrick-Goudreau

Tonight I made the Ma Po tofu from VEW. I never had this dish before so can't compare it to anything. But all the other asian dishes in this book have been spot on. I loved this tofu dish. I served it over pink rice with a side of sauteed yu choy. It was so good and the more I ate it, the more I liked it. I will add this one to the regular rotation.

“chickpea-hijiki salad sammiches” on page 106 from Vegan with a Vengeance. no desire to track down hijiki or find a sub for it so i had more egg salad sandwiches rather than tuna fish style sandwiches. the filling was wonderful. veganaisse rocks my world. and the recipe too. it's a total keeper.

_________________"....but I finally found block tempeh a few weeks ago with the intent to give it my virginity." -Moon

bookwormbethie, that sammie looks amazing! I would totally nom on that right now.

Made the Ancho Lentils from the PPK blog, but made them into burritos, including the Mexican Millet from VCON. The millet was a last minute addition, and I'm glad I made it! I've made it a bunch before, but it's been awhile. Made it in my rice cooker, and with ketchup instead of tomato paste, because I didn't have enough for both. It was great, as always. The lentils were wonderful, too! Very spicy! My guy ate two burritos of this! He didn't add the black olives or avocado, but otherwise, they were identical. I made seven freezer burritos from the leftovers that I am very pumped about. Love freezer burritos. Hurrah!

_________________But if one were to tickle Pluto, I suspect that it might very quietly laugh. - pandacookie

55k usd is like 4 cad or whatever equivalent in beavers you use on the island - joshua

I'm still thinking about those potato rolls a few pages back...I love making them for thanksgiving. I usually eat an entire dozen on my own, though :(This week, I've made the Lemon Corn Blueberry cobbler from VPITS, (good, but spouse broke a tooth on a bit of cornmeal. Eep!), tofu scramble from Vegan Brunch, (love it with lots of kale sautéed in. Makes it seem virtuous that way), and Grapefruit Icebox cookies from VCIYCJ. I actually made a double batch of the cookies (had grapefruit to use up). I think I prefer them without the zest on top. Just a little too tingly for my tongue. But, they are wonderful. I really love these super-citrusy-buttery cookies. They strongly remind me of soft shortbread. Which means my spouse doesn't like them. Oh well!!

brassicajane-I haven't had the grapefruit icebox cookies, but if you like buttery, shortbready, citrusy cookies, I highly recommend the Citrus Glitter cookies from VCIYCJ. They are awesome!

I'm a bit behind this week(s), and I have no pictures. Over the weekend, I made Polenta Rancheros and the Creamy Avocado Potato Salad from VB. The polenta rancheros was good, even better with the cashew sour cream on top, which really helped to cut the spicy and add a depth of flavor. Not sure I'd make it again, but it was tasty enough. Potato salad was just okay. Potatoes seemed to suck the flavor out of the guac. I think that is probably just how I feel about potato salad in general. Yesterday, we had the Spinach Linguine with Basil Cilantro Pesto from VCON. This was outstanding. I added some roasted chickpeas, which were nice too. This will be a regular in our rotation, I think. Technically, if you consider the sour cream and pesto as individual recipes, I'm at 5. I'll be home with a sick kid tomorrow, so I plan to make some more. Some cookies, perhaps!

_________________It's not like I'm busting out my boobie tassles and shouting, "BEHOLD! THE MIRACLE OF LIFE!" - TheCrabbyCrafter

I made the pumpkin chocolate loaf from the ppk blog.Good, moist chocolate cake! My changes: I reduced the sugar a little and replaced the applesauce with melted margarine. I like fat, hehe.

Then I also made the suflower mac also from the blog and the gazpacho dressing from Viva Vegan which I then used to dress some iceberg lettuce that needed using up.Sunflower Mac: Not spectacular but nice and comfort-food-y. I made half of the sauce recipe, mixed that with precooked pasta (200g) and frozen peas and popped it into the oven to finish cooking. Yum!Gazpacho dressing: I love the concept of the dressing to used pureed vegetables to give it some body. I left out the chili and added 2 tsp of sugar which I thought were absolutely necessary to counterbalance the acidity of the vinegar. The salad was the perfect accompanyment to the noochy pasta with its tangy dressing. I liked a lot!

I posted this in the Vcon thread, but am going to post here as well so I can figure out what I'm doing.

I want to make the Mac Daddy tonight, but will be at work until 7:30 and because its a new recipe for me I'm pretty confident that I will be slow at making it (I get flustered easily). So I'm working if I can do everything before I go to work and let the casserole sit in the fridge, covered, and for it a fresh stir and pop it in the oven when I get home. Anyone see any issues with this plan? Sauce separation or something?

_________________Anyone for some German Shepherd Pie? - daisychainWell! Fruit is stupid! These onions taste nothing like fruit! - allularpunkDwarf-tossing for God: A Story of Hope - Invictus

I posted this in the Vcon thread, but am going to post here as well so I can figure out what I'm doing.

I want to make the Mac Daddy tonight, but will be at work until 7:30 and because its a new recipe for me I'm pretty confident that I will be slow at making it (I get flustered easily). So I'm working if I can do everything before I go to work and let the casserole sit in the fridge, covered, and for it a fresh stir and pop it in the oven when I get home. Anyone see any issues with this plan? Sauce separation or something?

I've made this lots before and even frozen it. The sauce might thicken up a bit more, but it shouldn't be a problem. I would set it out while the oven heats up and it might take just a smidge longer in the oven, but other than that, you should be good to go!

I made the ful medames with green tahini sauce from VEW today. Wasn't blown away. The beans were nice, but I wasn't a big fan of the parsley-tomato topping. I guess i just don't like parsley in big amounts. Also the green tahini sauce was too strong. Too much garlic.